BAPyessir6
Senior Cook
Found some beef jerky from the 90s while helping clean out my grandma's estate. Didn't really wanna eat it, but hey I figured my parent's old dog would love it. I was going to bring it over, then my husband decided to submerge the jerky by half a foot or more of water overnight at room temp (like 18 hours or so; he changed the water every 8 hours) to soften it to make it easier for the dog to eat as she's like 13. I thought that was pretty dang sweet, then I wondered: could I be at risk of giving her botulism as underwater jerky is technically anarobic?